Tag Archives: chicken

**NOTE** Yes. You are looking at the kabab uncooked. Sadly, we ate them all before I could get a ‘cooked’ picture. What? They were too good. Couldn’t help it. 🙂

Summer means BBQ. BBQ means Kabab. Kabab means yum!! Not that long ago I was having a little summer get together with the Bunco group I’m in. I had no idea what to serve for these lovely ladies. I needed something that was easy, that would feed a lot (there was 12 of us), and that would taste fantastic. Inspiration hit and Kababs found itself on the menu. So glad that it did, too! These were delicious! Made with just a few ingredients and a bit of patience, these babies came together quickly and easily. That’s my kind of meal.

*place skewer sticks in water for at least an hour to help prevent burning while on the BBQ
*open the canned pineapple, drain the juice into a large bowl for marinating, place the pineapple chunks into a separate bowl.
*add the coconut milk, soy sauce to the reserved pineapple juice. Set aside.
*cut up chicken into chunks, about 1 inch thick. Place them in the coconut milk mixture to marinate. (over night is best, but if you don’t have that much time, at least 3 hours.)
*cut up peppers (1 1/2 inch size cubes) and place in another large bowl
*cut up onion and place in another bowl
(so basically, you have 1 huge bowl that the marinade and chicken are in. 1 bowl for the pineapple chunks, 1 bowl for the peppers and 1 bowl for the onions. For me, it just makes it easier to have things in separate bowls, but if you want to combine the veggies, go right ahead.)

When you’re ready to assemble:
*taking one skewer stick at a time, thread the chicken, pineapple, onion and peppers in an alternating pattern until the stick is full. (Make sure to leave about 1/2 inch between each bit of food and 1 inch on both ends of the stick.)
*place them over a baking dish or cookie sheet as the marinade will drip off the kababs

*turn your BBQ to medium high
*when it is hot enough, lower the heat to medium low
*place each kabab on the grill
*cook 3-5 minutes on each side
*after 20 minutes, check chicken to make sure it’s cooked all the way through. If so..you’re done. If not, keep it on the grill an additional few minutes until it is fully cooked.

Wa-lah!! This chicken kabab is super tender from marinating it overnight. The flavor is a subtle sweetness from the coconut milk and the pineapple juice. Mixed with the soy sauce..you have a delicious combination of flavors in your mouth. The peppers and onion add a nice crunch to finish it off.

The only thing that takes time is threading the chicken and veggies on the skewer stick. I have to admit, I am not a fan of doing this. However, it’s worth it. I promise. 🙂

Oh…and next time, I’ll be sure to get a ‘after’ picture…if we can wait that long before scarfing these down. 😀

I am not a fan of coconut. But I couldn’t resist trying this recipe. Maybe it’s because the looooong winter weather has overstayed it’s welcome and the call of coconut made me think of someplace tropic. Whatever the reason, I wanted to try it and I am SO glad I did. Fantasticly moist chicken with a crunchy coconut topping that you dip into a zesty apricot sauce. Oh my, I’m having a hard time finishing this post instead of running into the kitchen to whip this up again. 😀 I found this recipe here, at Pennies on a Platter. (Fun website and fantastic photos. Makes me want to eat the screen. No joke.)

Now, we dipped the chicken in the sauce, other’s might want to drizzle the sauce over the chicken. Either way, I’m betting it will taste out-of-this-world amazing. 😀

The How-To:
*Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
*Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.
*Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture.
*Place on the baking sheet.
* Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway.

The Apricot Sauce:
* mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve. (note..I didn’t have any Dijon mustard, so I 1/4 teaspoon Catalina salad dressing. Ohh la la..I’m in love with this sauce!)

Freezer Friendly: After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month. To reheat, bake in a preheated oven at 400˚F for 20 minutes.

Chicken is a staple in our house. At least twice a week, it joins us at the dinner table. At least once a month, it comes in the form of this tasty, moist little meal. Glazed Honey Chicken has got to be one of the main reasons why chicken was ever invented. No joke. When I’m making this meal, I always think “I made so much this time around, we’ll have enough for leftovers!” In the end, we usually eat it all in one sitting and have pb&j for lunch instead. Moist, full of honey flavor with just a touch of ginger, this chicken is an all-time favorite in our house. Again, this recipe was found from one of my favorite blogs: Mel’s Kitchen Cafe.

The How-to:
*pre heat oven to 350*
* In a shallow dish combine the flower and seasonings.
*Dip each piece of chicken in flour mixture and coat evenly.
*Melt 2 TB butter in a shallow baking dish, large enough to accommodate chicken in a single layer.
*Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

*After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken.
* Bake another 20 minutes, or until cooked through, basting frequently. Don’t overcook..the chicken can become dry.

This is great served with rice or noodles. If you’re wanting to have more sauce, just double the recipe. Add it all to the chicken instead of saving half in the pot on the stove. When you cook it with the chicken, it will thicken up and be ‘saucy’ instead of thin and watery. Plus..it glazed perfectly on the chicken. Trust me..you’ll want more sauce. Don’t say I didn’t warn ya! 😀

Find what works for you, this might be the perfect amount for your family, but in our family..we could always use more, so I use more chicken.

Holy dipping sauce!! These chicken nuggets are AMAZING! I don’t know about you, but I secretely love myself a good batch of chicken nuggets. However, I don’t love the fat and oil and grease that usually comes along with them when you go to a drive through. When I came across this recipe, I knew I had to try them out. Thank goodness for trying things out! 🙂 They were a hit in our house for sure. What I love about these nuggets is that they are baked! (You’ve heard me say it before..’baked not fried’..truly, it makes a huge difference.)

The how-to:
*preheat oven to 375*
*in a medium sized bowl, combine the panko, crushed bread crumbs (or crutons), and salt and pepper
*in a seperate medium sized bowl, lightly beat the eggs
*taking the cubed chicken pieces, a few at a time, place them in the egg, coating well.
*using tongs, take chicken out of egg, and put i the panko/breadcrumb mixture, coating well
*place on a sprayed cooking sheet

*after all chicken pieces are dipped in egg, coated with panco/breadcrumb and placed on a cooking sheet, place them into the oven and let cook for about 15-20 minutes or until chicken is cooked throughtly and golden brown. You can turn chicken halfway through if desired
*when finished cooking, place all chicken nuggets on a plate and serve with your favorite dipping sauce. (We love BBQ sauce, ranch, honey mustard, poppy seed and..of course, ketchup. :D)

My mouth is watering just thinking about them. Is it dinner time yet??